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Oven-Finished Kickin’ Chicken

There are some dishes that, after you’ve made them a few times, become a part of your culinary DNA. This Oven-Finished Kickin’ Chicken is one of those for me. I remember the first time I tinkered with the ingredients, a bit of this, a splash of that, aiming for a chicken that sang with flavor without being overpowering. The result was a revelation – chicken so profoundly juicy and infused with a delightful kick that it truly lived up to its name, making me want to shout about it from the rooftops. It’s a dish that brings smiles to the table, a testament to simple ingredients transformed into something truly special.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 20 minutes (pan sear) + 15-20 minutes (oven finish)
Total Time: Approximately 1 hour 10 minutes
Servings: 2
Yield: 2-4 servings (depending on chicken breast size)
Dietary Type: Adaptable (can be made dairy-free by omitting butter, gluten-free)

Ingredients

For the Chicken Marinade and Flavor Base:

Boneless chicken breasts (Divided and FRESH!!!!!) – It’s crucial to start with good quality, fresh chicken for the best results.
White wine (enough to fully immerse all of your chicken) – A dry white wine like Sauvignon Blanc or Pinot Grigio works beautifully.
Lemon juice (Freshly squeezed) – About the juice of half a large lemon, or to taste.
Dole orange pineapple juice (optional) – About 2-4 oz if you’re looking for a touch of tropical sweetness.

For the Sautéed Produce:

1 yellow bell pepper (Brunoise cut) – Finely diced.
1 orange bell pepper (Brunoise cut) – Finely diced.
1 red bell pepper (Brunoise cut) – Finely diced.
1 yellow onion (Finely chopped) – Medium size.
2 jalapeno peppers – Finely minced, seeds and membranes removed if you prefer less heat.
2 serrano peppers – Finely minced, seeds and membranes removed for less heat.
Olive oil – For sautéing.
Butter – About 2-4 tablespoons, to add richness.

For the Kickin’ Spice Blend:

Salt – 35% of the total spice blend.
Pepper – 10% of the total spice blend.
Cayenne pepper – 5% of the total spice blend.
Garlic salt – 20% of the total spice blend.
Crushed red pepper flakes – 15% of the total spice blend.
Tony Chachere’s Seasoning – 13% of the total spice blend. This is a key ingredient for the “kick”!
Paprika – 2% of the total spice blend.

For Finishing and Plating:

Spring onion (chopped) – For garnish.
Additional salt and pepper – To taste.

Equipment Needed

Large container with a lid (for marinating)
Cutting board and sharp knife
Measuring spoons and cups
Small bowl (for spice blend)
Large skillet (oven-safe is ideal, but not strictly necessary if you have a separate oven-safe dish)
Tongs
Whisk (optional, for blending spices)
Oven
Serving platter

Instructions

Begin the Marinade: Pour white wine into a large container with a lid. The wine should be enough to fully immerse all of your chicken. Squeeze in the juice from a freshly cut lemon. If you desire a touch of sweetness, add about 2-4 oz of Dole orange pineapple juice. Place the boneless chicken breasts into the liquid, ensuring they are submerged. Secure the airtight lid and place the container in the refrigerator.
Prepare the Kickin’ Spice Blend: In a small bowl, mix together the dry spices according to the specified proportions: 35% salt, 10% pepper, 5% cayenne pepper, 20% garlic salt, 15% crushed red pepper flakes, 13% Tony’s Chachere’s Seasoning, and 2% paprika. Blend these ingredients evenly. A whisk can be helpful here to ensure thorough mixing.
Prep the Produce: If you haven’t already, dice your yellow bell pepper, orange bell pepper, and red bell pepper into a brunoise (very fine dice). Finely chop the yellow onion. Mince the jalapeno peppers and serrano peppers. Removing seeds and membranes from the peppers will reduce the heat if desired.
Sauté the Aromatics: Heat a tablespoon or two of olive oil in a large skillet over medium-high heat. Add the brunoise bell peppers, chopped yellow onion, and minced jalapeno and serrano peppers. Sauté them until they are crisp and aromatic. This usually takes about 5-7 minutes.
Infuse with Flavor: As soon as you finish sautéing the produce, remove the container with the chicken from the refrigerator and take off the lid. Add a generous amount of butter on top of the chicken. Then, empty your freshly sautéed produce into the container with the chicken and wine. Secure the lid again and place it back into the refrigerator for about 30 minutes. This allows the flavors to meld beautifully.
Sear the Chicken: After the 30-minute marination period in the fridge, preheat your oven to 350°F (175°C). Remove the container from the refrigerator. Carefully pull out the individual chicken breasts, making sure to scrape off any excess chopped peppers or onions that are stuck to them. Season the chicken generously with your prepared mixed spices. Heat a tablespoon or two of olive oil in the same skillet you used for sautéing (or a clean oven-safe skillet) over medium-high heat. Place the seasoned chicken breasts in the hot skillet and cook until a nice sear has been achieved on both sides. This should take about 2-3 minutes per side. Remove the skillet from the heat once seared.
Oven Finish: Pour the ingredients in the container (the white wine mixture, remaining peppers and onions, and any accumulated juices) into the frying pan with the seared chicken. If you are only cooking one or two breast halves, you can pour the entire contents of the container into the pan. Otherwise, pour until the chicken is about half immersed in the liquid. Place the frying pan on the middle rack of the oven.
Bake and Rest: Bake for 15-20 minutes, or until the chicken is cooked through. After the baking time, remove the pan from the oven. Allow the chicken to rest for about 5 minutes before serving. This resting period is crucial for juicy chicken as it allows the juices to redistribute.
Serve with Flair: When plating, pour a portion of the white wine mixture from the pan over the chicken for a little extra flavor, along with some of the softened peppers and onions. Garnish with freshly chopped spring onion. The chicken SHOULD be cooked perfectly every time, but ALWAYS check before eating to ensure it has reached an internal temperature of 165°F (74°C).

Expert Tips & Tricks

The Brunoise Cut: Taking the time to achieve a fine brunoise cut for your bell peppers ensures they cook evenly and meld into the sauce without being chunky. If you’re short on time, pre-chopped mirepoix vegetables can be a convenient substitute.
Spice Blend Precision: While the percentages are provided for a reason, feel free to adjust the spice blend to your personal heat preference. If you’re sensitive to spice, reduce the cayenne pepper and crushed red pepper flakes. If you love it hot, add a pinch more!
Oven-Safe Skillet Advantage: If you have an oven-safe skillet, you can perform the entire cooking process (sautéing and oven finishing) in one pan, minimizing cleanup.
Wine Choice Matters: While white wine is specified, a dry sherry or even chicken broth with a splash of vinegar can be used in a pinch, though the wine contributes a unique depth of flavor.
Don’t Skip the Rest: That 5-minute resting period might seem insignificant, but it’s the secret to ensuring your chicken remains incredibly moist and tender.

Serving & Storage Suggestions

This Oven-Finished Kickin’ Chicken is a star on its own, but it pairs beautifully with a variety of sides. Consider serving it alongside fluffy rice, creamy mashed potatoes, or a simple green salad to balance the richness. For a more substantial meal, it’s also excellent with pasta.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chicken and its sauce in a skillet over low heat or in a microwave-safe dish in the microwave, being careful not to overcook. While it’s best enjoyed fresh, the flavors can deepen slightly overnight.

Nutritional Information

This is an approximate nutritional breakdown and can vary based on exact ingredient quantities and specific brands used.

Nutrient	Amount per Serving (approximate)	% Daily Value
Calories	350 kcal	18%
Total Fat	15g	23%
Saturated Fat	5g	25%
Cholesterol	100mg	33%
Sodium	600mg	26%
Total Carbohydrate	15g	5%
Dietary Fiber	3g	11%
Sugars	7g	14%
Protein	35g	70%

(Note: Daily Values are based on a 2,000 calorie diet.)

Variations & Substitutions

Poultry Substitutions: While chicken breasts are recommended for their quick cooking time and ability to absorb flavors, chicken thighs (boneless, skinless) can also be used. They will require a slightly longer cooking time to ensure they are tender.
Vegetarian Option: For a delightful vegetarian twist, substitute the chicken with thick slices of firm tofu or halloumi cheese. Marinate and cook them similarly, adjusting cooking times as needed.
Spice Level Adjustment: As mentioned, the spice blend is customizable. For a milder dish, omit the serranos and reduce the jalapeños and crushed red pepper flakes. For an extra fiery experience, leave the seeds in the peppers or add a pinch of ghost pepper powder (use with extreme caution!).
Wine Alternative: If you prefer not to use alcohol, you can substitute the white wine with chicken broth and an additional tablespoon of lemon juice or a splash of apple cider vinegar to add acidity.

FAQs

Q: Why is it important to use fresh chicken breasts?
A: Fresh chicken breasts have a better texture and absorb marinades more effectively, leading to a juicier and more flavorful final dish.

Q: Can I make the spice blend ahead of time?
A: Yes, absolutely! You can mix a larger batch of the Kickin’ Spice Blend and store it in an airtight container in your pantry for future use.

Q: What if I don’t have an oven-safe skillet?
A: No problem! Sauté the chicken in a regular skillet, then transfer it and the sauce to an oven-safe baking dish before placing it in the oven.

Q: How do I know if the chicken is cooked through?
A: The most reliable method is to use an instant-read meat thermometer. Insert it into the thickest part of the chicken breast; it should register 165°F (74°C). Visually, the juices should run clear when pierced.

Q: Can I make this dish spicier?
A: Yes, you can increase the amount of jalapeno and serrano peppers (keeping the seeds in for more heat) or add more cayenne pepper and crushed red pepper flakes to the spice blend.

Final Thoughts

This Oven-Finished Kickin’ Chicken is more than just a recipe; it’s an invitation to create something wonderfully flavorful with relative ease. The interplay of spicy peppers, aromatic onions, savory spices, and the tender chicken, all brought together in a luscious wine reduction, is simply irresistible. I encourage you to try this dish, to taste the vibrant kick and appreciate the succulent results. Don’t hesitate to share your experience or your own little tweaks – that’s the joy of cooking! Pair it with a crisp glass of the same white wine you used in the marinade for a truly harmonious meal. Enjoy the kick!

Oven-Finished Kickin’ Chicken Recipe